Honeyed Fruit Tartlets

1. 1

   Preheat oven to 375F.

2. 2

   On a lightly floured surface, roll out and trim dough to a 12-inch square, then cut dough into twelve 3-by-4-inch rectangles.

3. 3

   Transfer to a parchment-lined rimmed baking sheet.

4. 4

   Score a 1/2-inch border inside each rectangle (do not cut all the way through).

5. 5

   Refrigerate or freeze until firm, about 30 minutes.

6. 6

   Whisk egg and cream in a small dish.

7. 7

   Brush onto dough borders, and sprinkle with sanding sugar.

8. 8

   Bake until puffed, golden, and cooked through, 25 to 30 minutes.

9. 9

   Using an offset spatula, press down on center of each shell (leave borders puffy).

10. 10

    Transfer to a wire rack; let cool completely.

11. 11

    (Shells can be stored in an airtight container at room temperature up to 2 days.)

12. 12

    Stir together fruit, honey, zest, juice, and salt in a medium bowl.

13. 13

    Let stand 30 minutes.

14. 14

    Just before serving, divide fruit mixture among pastry shells.

15. 15

    Drizzle with juice from bowl.

* Per serving · 4 servings · Values may vary.

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